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Baked Artichoke Spinach and Cheese Appetizers

1 recipe artichoke and spinach dip (put in the freezer until partially frozen just a few hours)
1 cup flour
1 or 2 eggs beaten
2 tablespoons water

Panko preferred or regular Italian flavored breadcrumbs
cooking spray

In three separate bowls add flour in one (about 1 cup), in another bowl, 1 beaten egg with 2 tablespoons of water in it and the last plate or bowl pour in about 2 cups of bread crumbs for easy rolling. Roll the artichoke dip into walnut size balls, or use a melon ball scooper, then dip into flour, then egg, then breadcrumbs. Set on a piece of wax paper until all are molded. On a parchment paper lined cookie sheet, spray with oil or use a light coating of olive oil to coat the paper. Place the artichoke balls on the sheet. Bake at 400 degree hot oven until browned. These do not need to be flipped over. Enjoy with some dipping sauce ... light lower fat Alfredo sauce (see recipe below) goes fabulous with these!

Artichoke Spinach Dip Recipe

( omit the last part of this recipe for the baking instructions and shredded cheese for the top. Just refrigerate after all ingredients are blended overnight.)

Oh my goodness these are some insanely delicious appetizers. I would devour those even right now for breakfast. I'm loving that they're baked instead of fried. Lovely job Claudia, thanks for sharing, enjoy your weekend!